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Pork chop with zucchini sauce

Pork chop with zucchini sauce

If I still had zucchini and cutlet, I said to combine them somehow :)

  • 2 slices of pork chop
  • a zucchini
  • 3 tablespoons yogurt
  • 1 red onion
  • salt
  • pepper

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Pork chop with zucchini sauce:

Peel a squash, grate it and boil it in water for about 15 minutes.

Remove and allow to drain and cool.

The pork chops are beaten and seasoned with salt and pepper. They are put in the wok to brown.

Grind the zucchini with a fork, cut the red onion into rounds, mix, add the yogurt, season with salt.

Tips sites


You can use zucchini.

Baked veal chop

  • Baked veal cutlet (Maria Matyiku / Epoch Times) Baked veal cutlet
  • Grease the pieces of meat with olive oil, then season with salt and freshly ground pepper (Maria Matyiku / Epoch Times) Grease the pieces of meat with olive oil, then season with salt and freshly ground pepper
  • A golden brown crust forms, which will keep the meat juicy inside. (Maria Matyiku / Epoch Times) A ​​golden brown crust forms, which will keep the meat juicy inside.
  • Bake the steak and leave it for about 4-5 minutes (Maria Matyiku / Epoch Times) Bake the steak and leave it for about 4-5 minutes
  • The chop can be served with various salads and side dishes. (Maria Matyiku / Epoch Times) The cutlet can be served with various salads and side dishes.

For those who prefer steaks and want lighter meat, veal chop can be an appetizing option. Well seasoned and combined with garlic and lemon, this cutlet browned in the pan and then cooked in the oven is a very tasty and not at all complicated option.

It can be served with salad, potatoes, rice garnish or mushrooms. Lovers of bolder combinations can try a low-mushroom polenta garnish. It is a dish loved by diabetics or those who are allergic to gluten.


2 veal chops
salt, ground black pepper
3 tablespoons olive oil
2 cloves of garlic
8-10 g butter
2 slices of lemon


Preheat the oven to 180 o C.
The veal chops are washed and the parts with a lot of fat are removed. Grease the pieces of meat with olive oil, season with salt and freshly ground pepper, then leave for at least an hour at room temperature.

Peel a squash, grate it and chop it finely.

Heat a (cast iron) skillet over high heat. When the pan is hot, add a few drops of oil and immediately put the pieces of meat. Leave for about a minute then turn the meat on the other side, and leave for another minute. This forms a golden brown crust that will keep the meat juicy inside.

Transfer the chop from the pan and place in a heat-resistant dish. Sprinkle with crushed garlic on both sides of the chop. On top, put a 4-5 g cube of butter on each piece. Add a little water (20-30 ml) to the bowl to cover the bottom of the bowl.

Put the steak in the oven and leave it for about 4-5 minutes, then turn the meat on the other side, and leave it for another 4-5 minutes, so that the meat penetrates and remains juicy. The veal chops are removed on a heated plate and left to rest for a few minutes.

When serving, squeeze a little juice from a slice of lemon over the steak. The rest of the fresh lemon juice is squeezed over the sauce made from the juice left by the meat and the baked garlic.



  • 2 cups universal flour
  • 2 teaspoons coarse salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic powder
  • 12 thin pork chop with bone (also called breakfast cutlet)
  • 1 cup vegetable oil
  • 4 tablespoons (& frac12 stick) butter
Key tags


Combine flour, salt, pepper, seasoning salt and garlic powder in a shallow pan and mix together.

Place the pork chops one by one in the flour mixture, turning them to cover well.

Heat the oil and butter in a large skillet over medium heat, then fry the chops into pieces until golden on both sides and cooked for about 2 minutes on each side.

Remove to a plate lined with a paper towel to remove excess fat.

Kitchen countertop

Cook's note

    • rnt
  • Use any desired cutlet thickness just adjust the cooking time accordingly so that they are fully cooked.
      • To make baking harder, drag the chops into the flour mixture, then into a mixture of 3 beaten eggs with 2 tablespoons of milk, then back into the flour mixture.
        • Make sauce with pan drops: After frying the chops, mix 2 to 3 tablespoons of universal flour in the fat, let it brown slightly, then mix 2 to 3 cups of whole milk and beat until thickened. Season with salt and pepper and serve over the chop.

        rn rnrn from The Pioneer Woman Cooks Dinnertime , 2015. Reprinted with permission of William Morrow / HarperCollins.

        Pork chops with mushroom sauce

        When you want to cook something for carnivores and you don't really know what, it's good to have a few pork chops. I know that many people prefer pork neck (by the way: grilled pork neck with straw potatoes should be declared "the national food of the Romanian who eats at the restaurant”), That it is fatter, juicier,“ healthier ”, but the chop is not inferior either. "It's bland", "it comes out dry", "it has no taste" are just the excuses of those who do not know how to prepare it properly. I prepared the recipe below and then I put it on paper (electronics, obviously) to help them, less skilled in cooking juicy chops, with taste.

        What do you need?

        • 400 g (4 slices) of boneless and defatted pork chop
        • 2 tablespoons soy sauce
        • 1 teaspoon oyster sauce
        • 1 teaspoon Worcestershire sauce
        • 1 teaspoon Sukiyaki sauce
        • 5 g mixture of dehydrated wild mushrooms
        • ¼ teaspoon ground black pepper
        • 1 tablespoon grape seed oil
        • 100 mL white wine, sec.

        How do you proceed?

        Thoroughly wipe the pork chops with absorbent napkins and season with pepper

        Prepare a marinade of soy sauce, oyster sauce, Worcestershire sauce and Sukiyaki sauce, with which you grease the chops well, on all sides

        Sprinkle the dehydrated mushrooms on the chops and then refrigerate for at least 45 minutes

        Heat a non-stick pan well with the grape seed oil and brown the marinated cutlet slices in it for three minutes on each side, turning them every minute from one side to the other.

        Extinguish the chops with white wine and simmer (covering the pan with a lid) for 15 minutes on low heat

        Remove the lid and allow the liquid to evaporate from the pan until a thick, honey-like sauce is obtained.

        The chops are served hot, with mushroom sauce, on a bed of vegetables recovered from the soup and baked. We respect the custom and put next to the plate a glass of Sec de Murfatlar (Sauvignon Blanc), well cooled.

        Have fun and see you healthy again!

        Pork steak with mustard sauce, ready in just 15 minutes

        Pork chop is a rather pretentious meat when it comes to cooking, but prepared in this style, it will make it soft and tender, apart from the fact that it has a divine taste, being very versatile in adding a garnish. It's ready in just 15 minutes and you don't have to be a master of culinary art to prepare it.


        • 350 g pork chop or muscle
        • 30 g white flour
        • 100 ml soup
        • 100 ml cooking cream
        • A few thyme leaves
        • 2-3 tablespoons of oil
        • 2 tablespoons Dijon mustard
        • Salt and pepper to taste

        Step by step method

        To start, cut the meat into 4 equal slices. Season with salt and pepper. If we use muscle, we will have to stretch it with a hammer to flatten it.

        We put the pieces of meat through the flour and fry them in a hot pan with oil and thyme, until they turn golden.

        Add the soup and cream, bring to a boil, and then the mustard and simmer for another 2-3 minutes until the sauce binds.

        We can serve it with a garnish of potatoes, rice, pasta, couscous or whatever we like. Simple isn't it ?! Good job and good appetite!

        Pork chop in dough

        1. Sift the flour into a large bowl, add the chopped butter, egg yolk, a pinch of salt and 2 tablespoons of water. Knead a tender dough that you gather in a ball, wrap it in plastic wrap and let it cool for an hour.

        2. Heat oil in a deeper pan and brown the chop well on all sides. Then move it to a heat-resistant pan, salt it, pepper it, pour a cup of water and put it in the oven, on the right heat, for half an hour.

        3. Boil the rice in salted water. Peel a squash, grate it and chop it finely. Saute the onion, with a pinch of salt, in the pan in which you browned the chop, and when it has softened, add the mushrooms. Allow to drop the water left by the mushrooms, stirring often. Remove from the heat, add the boiled rice, salt, if needed, and ground black pepper. Mix well and allow to cool.

        4. Finally, spread the dough into a thin, rectangular sheet and spread a part of the mushroom composition on top. Put the meat in the middle, cover it with the rest of the mushrooms, then wrap with the dough. Wrap the meat well with the dough, then cut the excess dough from which you will make stars for decoration.

        5. Glue the stars, place everything carefully in a tray lined with baking paper and bake in the oven, at the right heat, for half an hour. Allow to cool, cut into slices and serve with fresh vegetables as a garnish.

        photo credit: Photoland / Profimedia

        Trick. To avoid the surprise of the dough peeling off, stick it with water. And one more thing: the dough will brown anyway, but if you want it to be even more beautifully colored, grease it with beaten egg yolk before putting it in the oven.

        Seafood and vegetables

        14. Shrimp with 5 ingredients with slow coconut coriander

        Photo: Fit Slow Cooker Queen

        With five main ingredients and a virtually zero cooking time, this could be one of the easiest ways to get a Whole30 meal on the table. Coconut milk and curry paste make a sweet and spicy shrimp broth, which is only added in the last few minutes of cooking.

        15. Whole 30 shells

        If you want a break from coconut milk, you will be glad to hear that this New England style shellfish powder gets its creaminess from cashew milk. Feel free to replace canned shells with fresh ones.

        This blogger uses the time-honored tradition of boiling onions and potatoes in bacon fat to add flavor. Garnish the finished soup with crispy bacon.

        16. Vegetable korma with slow cooker

        A favorite indulgence in Indian restaurants, the vegetable korma is famous for its silky sauce made from yogurt and cream. It is silky, all right, but it's all due to a mixture of coconut milk and almond flour that wraps the vegetables while they cook slowly in a thick stew.

        17. Cioppino with slow cooker

        Ah, stump. The reward of cod, shrimp, mussels and mussels can now go from a custom-made dish to restaurants in a light celebration with a pot at home. The seafood is thrown into a broth over low heat for the last 30 minutes.

        Go on - put a napkin under your chin and dig into a bowl.

        18. Cauliflower puree with garlic-herb with slow cooker

        Instead of boiling cauliflower in a pulp, let it soak in the slow cooker with plenty of garlic before mashing it with ghee and herbs for the perfect mashed potato replacement. You will add tons of flavor and keep some nutrients in the process.

        19. Thick vegetable soup

        Keep this soup packed with garlic, parsley and vegetables for when you are burned with salads and want comfortable food. Simply spicy, but very satisfying, it works well as an easy entree.

        Pork chop with fennel and baked vegetables

        Because I really like cooking, I also like new experiences and whenever I cook something I try to make something different than before and that's how I created this recipe for Pork Chop with fennel and baked vegetables.

        1 teaspoon fennel seeds

        1 tablespoon butter + 1 tablespoon oil

        I deboned the pork chop and marinated it in soy sauce, paprika, curry and left it to marinate for about 3 hours.

        In the meantime, I prepared the vegetables, unwrapped cauliflower and broccoli in the right size bouquets, and cut the carrots into pieces of about 3-4 cm.

        I placed the pork chop in a tray in the middle of the tray, and around it I placed the vegetables.

        I sprinkled over the vegetables and a little salt, I cut the garlic into slices and put it in the pan, the butter and the oil, I crushed the fennel seeds in a mortar and I sprinkled them over the vegetables and meat and I put a sheet on top of the tray of baking paper soaked well in water and then squeezed.

        With the help of baking paper, I sealed the tray well so that both the vegetables and the meat could penetrate well.

        10-15 minutes before turning off the oven, I took the baking paper and grated some smoked cheese over the vegetables and put the tray in the oven so that the cheese would melt and make a good and beautiful crust over the meat and vegetables.

        Pork chops with mushroom sauce

        The combination of pork with mushrooms and sour cream sauce is irresistible, light and delicious for a dinner or a tasty meal. The pork sauce and chop complement each other perfectly, and the meat will never be dry.

        The recipe we propose to you today is a very easy and fast one, it is ready in 40 minutes and it fits perfectly with a portion of potatoes or puree.

        • 4 pieces of pork chop
        • salt
        • pepper
        • 1 clove of garlic
        • 1 onion
        • 300 g mushrooms
        • 150 ml liquid cream

        Sprinkle salt and pepper over the pork chops and leave for a few minutes. Finely chop the onion and slice the mushrooms.

        Heat a frying pan and place the pork chops. Fry for a few minutes on each side, until it takes on color. Set aside the chops and place the onion, garlic and mushrooms in the pan. Heat for a few minutes, then add the liquid cream.

        Put the chops back in the pan, mix, cover with a lid and cook for 20-30 minutes, or until the pork is tender. The cooking time depends on how thick the pieces of meat are.

        Add more salt and pepper if needed. Turn off the heat and serve with rice, potatoes or puree.

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